Caster Sugar
The fine crystal of Chelsea...
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Desserts
Mini Pavlovas
10 mins
1 hours
Easy
6
A modern twist on the classic Kiwi pavlova recipe, make these in advance and decorate before serving with whipped cream and whatever fruit is in season.
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- Ingredients
- Method
Ingredients
- 175g Chelsea Caster Sugar
- 3 large egg whites (at room temperature)
- Fresh fruit (sliced strawberries, passionfruit, sliced melon, kiwifruit)
- 300ml cream
- 1 Tbsp Chelsea Icing Sugar
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
15
What did you think of this recipe?
Emily
Great
5
Grace
Delicious!
5
Margie D
I made this, following directions exactly and it looked beautiful but when we cut into it, but I'm wondering if it was done on the inside. The inside was soft and it oozed what looked a bit like a yellowish white syrup. The bottom was soft and moist.If this is not done, what would I do to make sure it gets cooked fully?Chelsea Sugar:When placing the pavlova mixture on the baking try, ensure the mixture is not piled up too high.
3
Josephine Kamsvaag
This recipe works a dream - have made it many times since finding it.
5
Anon.
As a professional baker I say NEVER USE THIS RECIPE!!!! I can't believe I trusted you, I was making that for a catering job I had, it was super important! Next time I'll just use my own recipe, at least it will turn out good.
1
Alison
These look like they would make tasty meringues, but meringue is not the same as pavlova. You are missing the ingredients that make the middle of a pav go all marshmallowy (namely the vinegar and the cornflour) so I'm wondering how the centre of these is? Chewy? Crunchy?
3
Bob
I tried these for a school project and they came out tasting like egg. Wouldn't use again.
1
Lisa
How much is 175 g of sugar in cups?Chelsea Sugar:175g of sugar is 7/8 cups.
5
Ian
Used this recipe a few times now and every time it comes up trumps. Very simple to make and really difficult to go wrong
4
Rachel
After seeing the bad reviews, I just had to leave a review. I have been using this recipe for over three years. Ever since I came across this recipe I have made it every Christmas and New Years. My family loves the pavs I make better than the shop bought ones. Thing is, I'm just an average baker, I pretty much follow the recipe as is and it turns out well. Things I am careful about: I never let any other liquid get in my egg whites (e.g., water). I look for a nice colour to help me judge whether they have cooked long enough. I make sure not to overcook them or they would come out more meringue like. I use a ice cream scoop to put them on the baking sheet and don't flatten them/leave them in the ball shape - this makes them all the same size and cuts down on mess.
5
Method
Preheat oven 150°C. Line a baking tray with baking paper.
In a clean bowl beat egg whites until soft peaks form. Add the caster sugar a tablespoon at a time and continue to beat until all the sugar has been added. Place dessertspoonfuls of mixture on baking tray and spread into circles, roughly 10cm in diameter, with the back of a spoon. Place tray in the centre of the oven and turn heat down to 140°C. Bake for an hour. Turn off oven and leave in until oven is cold.
Whip cream to soft peaks. When ready to serve, place each pavlova onto a serving plate, spread with cream and arrange fruit on top. Dust with icing sugar.
Variation: Fold 1/3 cup lemon spread/curd into the whipped cream.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
15
What did you think of this recipe?
Emily
Great
5
Grace
Delicious!
5
Margie D
I made this, following directions exactly and it looked beautiful but when we cut into it, but I'm wondering if it was done on the inside. The inside was soft and it oozed what looked a bit like a yellowish white syrup. The bottom was soft and moist.If this is not done, what would I do to make sure it gets cooked fully?Chelsea Sugar:When placing the pavlova mixture on the baking try, ensure the mixture is not piled up too high.
3
Josephine Kamsvaag
This recipe works a dream - have made it many times since finding it.
5
Anon.
As a professional baker I say NEVER USE THIS RECIPE!!!! I can't believe I trusted you, I was making that for a catering job I had, it was super important! Next time I'll just use my own recipe, at least it will turn out good.
1
Alison
These look like they would make tasty meringues, but meringue is not the same as pavlova. You are missing the ingredients that make the middle of a pav go all marshmallowy (namely the vinegar and the cornflour) so I'm wondering how the centre of these is? Chewy? Crunchy?
3
Bob
I tried these for a school project and they came out tasting like egg. Wouldn't use again.
1
Lisa
How much is 175 g of sugar in cups?Chelsea Sugar:175g of sugar is 7/8 cups.
5
Ian
Used this recipe a few times now and every time it comes up trumps. Very simple to make and really difficult to go wrong
4
Rachel
After seeing the bad reviews, I just had to leave a review. I have been using this recipe for over three years. Ever since I came across this recipe I have made it every Christmas and New Years. My family loves the pavs I make better than the shop bought ones. Thing is, I'm just an average baker, I pretty much follow the recipe as is and it turns out well. Things I am careful about: I never let any other liquid get in my egg whites (e.g., water). I look for a nice colour to help me judge whether they have cooked long enough. I make sure not to overcook them or they would come out more meringue like. I use a ice cream scoop to put them on the baking sheet and don't flatten them/leave them in the ball shape - this makes them all the same size and cuts down on mess.
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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